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This Week's
FOOD & WINE TALK RECIPES by
Chef Yves Duron, Mandarin Oriental Macau, China

AFRICAN CHICKEN

INGREDIENTS	NET QUANTITY	METHOD
Chicken (spring boneless) Lemon grass Onion Garlic Chilli red Ginger Peanut butter Tomato paste Coconut flake Coconut milk Vegetable oil Lemon juice Bay leaves Potato wedges Mix salad and sprout	1/2 pieces 2 pieces 3 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 1 teaspoon 1 tablespoon 1 teaspoon 1 teaspoon 1/2 teaspoon 1 teaspoon 1 piece 2 ounces 1 teaspoon	Marinate the chicken with ½ of garlic, chilli, ginger and bay leaves and with the white wine, for at least 6 hours. Fry the rest of the chopped onion, ginger, garlic, chilli and lemon grass in low heat with vegetable oil, add the tomato paste. When the mix becomes slightly brown add peanut butter and the roasted grated coconut and lemon juice. At the last minute add the coconut milk. Seared the chicken. Add sauce before serving. Set on the fried potato wedges. Decorate with greens and sprouts.

BACALHAU BALLS (100pcs)

INGREDIENTS	NET QUANTITY	METHOD
Bacalhau ( salted cod fish/Morue) Potato Parsley Egg Onion Garlic Olive oil Sauce	2 pounds 2.08 ounces 2 tablespoons 5 pieces 1/2 cups 3 tablespoons 1 teaspoon 2 tablespoons	Chop onion, parsley and garlic, keep aside. Poach the cod fish and potato and mash them together. Fry the garlic and onion and mix all the ingredients like a coquette. Use spoon to make quenelle shape. Deep fried and it is ready to serve.

BEEF CARVALHO

INGREDIENTS	NET QUANTITY	METHOD
Beef tenderloin Port wine sauce Garlic Cream Quail egg Parma ham Potato	7 ounces 1-1/2 tablespoon 1 teaspoon 1 teaspoon 1 piece 1 tablespoon 1.8 ounces	Sear the beef. Cut in three layers. Boil and blend the garlic with cream. Fry the sliced potato.. Set the tenderloin wrapped in the Parma ham on the potato cover with a fried quail egg. Set with port wine sauce and garlic emulsion.

FLAMMED CHOURICO

INGREDIENTS	NET QUANTITY	METHOD
Portuguese chourico Mixed salad Mix bell peppers Olive Aquadente	73 ounces 1 ounce 1 tablespoon 1 teaspoon 1 tablespoon	Seared the sausage (skinless) flamed with the alcohol and set on the plate with the rest of the ingredients.

MANGO SHERBET WITH LEMONOGRASS CREAM

INGREDIENTS	NET QUANTITY	METHOD
Mango sherbet Fresh mango Sauce (below) Sauce (1liter) Cream Milk Sugar Thai lemon leave Thai lemon grass	3 ounces 1.8 ounce 4 tablespoons 1liter 1 quart 4 tablespoons 1 tablespoon 1 teaspoon 8 pieces

PASSION FRUIT MILK PUDDING

INGREDIENTS	NET QUANTITY	METHOD
Cream Passion fruit juice Sugar Vanilla pod Gelatin Sugar Water Cinnamon Star anis Cumin Szechouan peppercorn	1 quart 1 pound 1/2 pound 1/2 7 leaves 2 pounds 14 ounces 2 pieces 1 piece 1 teaspoon 1-1/2 teaspoon	Set the gelatine in ice water. Take ½liter of cream and mix with all ingredients and bring it almost to boil. Incorporate the melted gelatine in the mix and then add the remaining cream. Pour in small mould. Reserve in the fridge. Make a caramel liquidize it with fresh water, and then add the crushed spices. Use fruits and toile for decoration. Incorporate some drop of chocolate sauce

SALADA DE ATUM

INGREDIENTS	NET QUANTITY	METHOD
Tuna fish Capsicum Onion Coriander Garlic Black olive Olive oil vinaigrette Broad bean or black eye Sisho sprout Honey Wasabi dressing Seasoning	3.5 ounces 1.1/2 tablespoon 1 tablespoon 1 tablespoon 1 teaspoon 1-1/2 teaspoon 1 teaspoon 2.8 ounces 1 teaspoon 1.1/2 teaspoon	Seared the tuna loin and keep the heart rare. (The slicing will be easier if you keep it in the freezer) Cook the beans and let them cool down. Slice onion and capsicum. Toss with all the other ingredients and flavours it with coriander. Mix with the honey wasabi dressing and bell peppers and olive oil. Set in a mould with the sliced tuna topped with the sisho sprout.

SALADE DE POLVO (OCTOPUS)

INGREDIENTS	NET QUANTITY	METHOD
Diced cooked octopus Diced onion Dice garlic Diced green bell pepper Diced tomato Black olive Mixed lettuces Chopped fresh coriander Fresh chives Vinaigrette Seasoning	1.8 ounces 2 tablespoons 1 tablespoon 2 tablespoons 4 tablespoons 1 teaspoon 1.1/2 tablespoon 1 teaspoon 1 teaspoon 1.1/2 tablespoon	Poach the octopus in salt boiling water with pepper & bay leaves to get it tender (about 35mins.) Let it cool down, then mix it with all the ingredients. Add the olive oil vinaigrette. Marinate for 6 hours before serving. Set it a cabbage leaf. Decoration with beet root and herbs oil and diced tomato.

SALMON WHITE GARLIC CURRY (4pax)

INGREDIENTS	NET QUANTITY	METHOD
Salmon filet Fresh cream Shallot Garlic Fresh Thai chilli Seasoning Turmeric powder Sugar Coconut milk Cumin seed Mustard seed Lime juice Parsley Mixed steamed rice	1 pound 1 quart 7 ounces 9 ounces 1.1/2 tablespoon 1 teaspoon 1 teaspoon 1 can 1.1/2 tablespoon 1.1/2 tablespoon 3 pieces 2 tablespoons 2.8 ounces	Keep a side few cloves of garlic for decoration. Crushed the garlic and shallot and boil them with the cream until cooked. Remove the chilli if you want a mild sauce. Blended the mix. Toasted the cumin seed and mustard seed in oil…then add the mix. Add the rest of the ingredients. Deep-fry a few garlic cloves and set a side. Pan fry the salmon fillet. Set on plate with cream and fried garlic, parsley and sprouts as decoration.

SERRADURA

INGREDIENTS	NET QUANTITY	METHOD
Italian Meringue Water Sugar Egg white Mascarpone Meringue Cream (whipped) Eagle milk (condensed) Biscuits (powder) Cacao powder	13/4 cup 1-3/4 cup 1 cup 1/2 cup 1 cup 1 quart 1-1/2 cup 1 pound 1.1/2 tablespoon	Whip the meringue ( Italian) and keep to a side. Take 1 ¾ cup of meringue and mix it with the mascarpone. Mix the cream and the condensed milk. Pour the two creams together and set in glass altering three layer of biscuit crumble. Add some crisp at the last minute on the top. Served chilled.

STEAMED COD FISH "CHINESE STYLE"

INGREDIENTS	NET QUANTITY	METHOD
Cleaned sea bass fillet Ginger Spring onion Chinese parsley Chilli White sesame seed Veg oil Chinese soya sauce Mixed steamed rice	7 ounces 2 tablespoons 2 tablespoons 1 tablespoon 1-1/2 teaspoon 1 teaspoon 1 tablespoon 1 tablespoon 2.8 ounces	Steam the fish fillet, cover with the ginger and spring onion julienne. Heat the oil and the soya sauce and pour it over the fish. Serve it on the mix of wild and Thai rice. Sprinkle some chopped chillies and Chinese parsley on the top.